Sweet and Sharp Plum Clafoutis

Puddings / Desserts

Originating from the Limousi region of France, clafoutis is a beautiful dessert of fruit baked in a custard-like batter. Traditionally black cherries are used and the stones are left in to enhance the flavour of the fruit, however modern day variations have the stones removed and the cherries are substituted by other fruits.

I love plums. The combination of their sweet and sharp juiciness makes them a perfect fruit to be baked amongst custard. I have been adventurous before and left the plums whole with the stones in. The results were the fruit was just devine however the ratio of plum to custard meant the custard was seriously lacking, you could however double the recipe if you wanted to keep the fruit whole.

Feel free to add more or remove the spices from the custard.


3 eggs
75 g caster sugar, plus extra for dusting
1 cup pouring cream
1 tsp vanilla extract
1/3 c plain flour
1/4 tsp cinnamon
1/4 tsp mixed spice
2 tsp butter, softened
6 plums, halved and stoned
1 tbsp icing sugar

Preheat oven to 180 degrees

Whisk the eggs and sugar in a bowl. Add the cream and vanilla and mix to combine.
Sift and stir in the flour and spices, whisk out any lumps.
Cover bowl in glad wrap and place in fridge for 15-20 minutes.

Grease an 8 cup ovenproof dish with the butter and coat with sugar.
Place the fruit in the dish, cut side up.

Pour chilled batter around plums.
Bake for 35-40 minutes or until custard is puffed up and golden.

Dust liberally with icing sugar when warm.

Serve warm with whipped brandy cream or vanilla bean ice cream.

Thanks Big J for bringing along the Californian juice.

NOTE - Ceramic bakeware is perfect for this type of dish as it doesn't allow the food to dry out and cooks the custard evenly. My Emile Henry Le Grande Pie Dish is an absolute favourite and I seriously recommend you invest in one. Whats best is that once the clafoutis is cooked you don't need to turn it out, just serve it to the table in the dish. 
Purchased from Moore Wilsons.


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